Baking Great Bread at HomeTwo Recipes, One Journey: Commercial Yeast & Sourdough Versions
IntermediateKing Cake: A Mardi Gras Tradition WorthMastering
by Henry Hunter
Pillowy, flavorful king cake that stays soft for days
Fermentation
8-24 hours
Bake Time
25-30 minutes
Yield
1 large oval ring (serves 12-16)
Perfection is not required
"King cake is more than a recipe. It's a reason to gather, an excuse to celebrate the weeks between winter's quiet and spring's frenzy."— Henry Hunter
By Henry Hunter Jr., founder of Crust & Crumb Academy and Baking Great Bread at Home.
Authentic Flavor
King cake didn't start in New Orleans. It began in medieval France as the Galette des Rois, a puff pastry filled with frangipane, served on January 6th to celebrate Epiphany (Three Kings Day). French colonists brought the tradition to Louisiana in the 18th century, but the cake evolved. Puff pastry gave way to yeasted brioche-style dough. Almond filling became cinnamon sugar. The plain glaze transformed into purple, green, and gold — the official Mardi Gras colors that first appeared in 1872. Purple represents justice, gold represents power, and green represents faith.
Equipment Needed
Ingredients
Tangzhong (Water Roux)
This Japanese technique creates incredibly soft, long-lasting bread
Dough
A rich, {{enriched-dough}} with citrus and cardamom for depth
Cinnamon-Praline Filling
Browned butter elevates this filling with nutty depth
Brown Butter Cream Cheese Icing
The nutty browned butter transforms this classic icing
For Finishing
The traditional Mardi Gras colors
Pro Tip
Cold butter is essential for the yeasted version. Cut into chunks and fold into the dough for tender layers.
Day 1
Make the Tangzhong
5 minutes active time
The is a cooked flour paste that's the secret to incredibly soft bread.
Click each step to mark complete
Combine flour and milk
Whisk flour and milk together in a small saucepan until no lumps remain.
Cook until thickened
Cook over medium heat, whisking constantly, until the mixture thickens to pudding consistency, about 2-3 minutes.
Cool completely
Transfer to a bowl and cool to room temperature before using.
Pro Tip
The should be the consistency of thick pudding or mashed potatoes.
Precise Timers
Use these interactive timers to track your stages.
Tangzhong Cooling
Day 1
Prepare the Dough
20-30 minutes active time
This is an loaded with butter, eggs, and sugar.
Click each step to mark complete
Combine dry ingredients
In a large bowl or stand mixer, whisk together flour, , sugar, salt, orange zest, and cardamom.
Add wet ingredients
Add the cooled , eggs, milk, and honey. Mix on low speed until a forms.
Add butter gradually
With the mixer running on medium-low, add the cold butter cubes a few at a time. This takes 5-7 minutes.
Knead until smooth
Continue mixing for another 3-4 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
Refrigerate overnight
Transfer to a lightly greased bowl, cover tightly with plastic wrap, and refrigerate overnight (8-24 hours).
Pro Tip
The overnight is non-negotiable.
Precise Timers
Use these interactive timers to track your stages.
Cold Proof (8 hrs)
Shaping
Shaping
The oval ring shape is traditional for king cake. The scissor cuts help with even baking and give it that signature look.
Classic Oval Ring
The traditional king cake shape that's been made in New Orleans for generations.
RecommendedClick each step to mark complete
Roll to rectangle
Roll the cold dough to a 20 x 14 inch rectangle using a .
Leave borders
Spread filling leaving a 1-inch border on all sides, especially on the sealing edge.
Roll tightly
Roll from the long side into a tight log, pinching the seam firmly to seal.
Form the oval
Connect ends to form an oval ring, pinching firmly. Place seam side down.
Make scissor cuts
Cut every 2 inches, about halfway through the dough.
Proof Test: The dough should look noticeably larger but shouldn't be doubled. It should feel puffy and jiggly when you gently shake the pan.
The Final Step
Baking
Lower temperature for prevents burning while allowing the center to cook through.
Baking Methods
Bake until golden brown with a soft, pillowy interior
Equipment: Large baking sheet lined with parchment, {{instant-read-thermometer}}, Pastry brush
Position rack
Place rack in center of oven. Preheat to 350°F (175°C).
Bake
Bake 25-30 minutes until golden brown on top and internal temperature reaches 190°F.
Brush with cream
Immediately brush hot cake with heavy cream to lock in moisture.
Cool completely
Let cool on wire rack for at least 1 hour before icing.
"Don't skip the cream brush! This is Dong Phuong's secret to keeping king cake soft for days."
Nutrition Facts
Per 1 slice • 16 servings per recipe
* Values are estimates based on standard ingredients; actual values vary by brands and portion size.
Storage
Room Temperature
Store covered at room temperature for up to 3 days. Don't refrigerate — it accelerates staling.
Refrigerated
Up to 5 days, tightly wrapped. Bring to room temperature or warm briefly before serving.
Frozen
Freeze the uniced cake for up to 1 month. Thaw, ice, and decorate when ready.
Refresh
Warm at 325°F (165°C) for 8-10 minutes, or microwave individual portions for 15-20 seconds.
💡 The and cream brush make a real difference. This cake stays soft much longer than traditional king cakes.
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Troubleshooting
Baker's Notes
Common questions and solutions for perfect results
If you're serious about scoring, you need the right blade in your hand. Wire Monkey makes handcrafted bread lames from black walnut — built to last, balanced in the hand, and sharp enough to glide through cold dough cleanly every single time. No dragging, no hesitation marks. Just a clean cut.
Wire Monkey Handcrafted Bread Lames
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